Jellybean Bark

Jellybean Bark

57
Christina 532

"This is a delicious recipe reminiscent of the peppermint bark made at Christmastime that uses a favorite Easter treat. Fun and easy to make too! Everyone really enjoys the combination of creamy white chocolate and fruity jellybeans. Use your favorite, but I always go for the small pectin variety. Hope you enjoy!"

Ingredients

1 h 15 m {{adjustedServings}} servings 259 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Line a jelly roll pan with waxed paper and set aside.
  2. Melt the white confectioners' coating in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the melted white confectioners' coating onto the prepared pan. Sprinkle the jellybeans over the top.
  3. Refrigerate at least 1 hour or until firm. Break into pieces to serve.

Footnotes

  • Cook's Note:
  • For something different, drizzle a little melted semisweet chocolate over the cooled bark before breaking it into pieces.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

57
  1. 67 Ratings

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The chocolate referred to in the recipe is the white confectioners' coating. Although they are slightly different, i.e. white chocolate is made with cocoa butter and confectioner's coating is ma...

Fun to make. I also use Starburst jellybeans. Sometimes, I even use a little red food die to make the coating pink and used the Red Fruits Starbursts for a Valentine's Day/Breast Cancer fundrais...

Instead of pouring the chocolate onto a jelly roll pan, I decided to try something different. I put 4 jelly beans into an egg mold and then spooned the coating around them. What I ended up hav...